Ingredients:

  • 1 package (8 oz / 225g) imitation crab meat, shredded or chopped
  • 1 cup (240 ml) mayonnaise (full-fat or light)
  • 1 bunch (approx. 4) green onions, thinly sliced
  • 2 tablespoons sriracha sauce (or more, to taste)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 cup (approx. 100g) panko breadcrumbs, divided (about ½ cup mixed in, and ½ cup for coating)
  • 1 large egg, lightly beaten
  • 1/4 cup (60 ml) vegetable oil, for frying
  • 1 lemon, cut into wedges for serving

Instructions:

  1. In a large mixing bowl, combine the shredded imitation crab meat, mayonnaise, sriracha sauce, sliced green onions, beaten egg, salt, and pepper.
  2. Gradually add ½ cup of panko breadcrumbs to the mixture, mixing until a thick, but still pliable, mixture forms that holds its shape.
  3. Pour vegetable oil into a skillet and heat over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test the oil by dropping a small piece of panko into the oil; it should sizzle gently and turn golden brown in about 30 seconds.
  4. While the oil is heating, form the crab mixture into 8 equal-sized patties. Gently press each patty into the remaining ½ cup of panko breadcrumbs to coat evenly on all sides.
  5. Carefully place the coated crab cakes into the hot oil, ensuring not to overcrowd the pan.
  6. Fry for about 3-4 minutes per side, or until golden brown and heated through.
  7. Remove the crab cakes from the skillet with tongs and place them on a plate lined with paper towels to drain excess oil.
  8. Serve hot with lemon wedges for squeezing over the top.